Cheese-Centered Mini Corn Breads

Chef Megan Joy

Well, my house is in dire need of cleaning but I’m going to procrastinate by uploading this new blog post first. Yesterday the beloved Christmas tree came down, and was put to rest back in the mountains where we cut it. Of course it left its mark everywhere in the form of a zillion pine needles. May it rest in peace.

January has been kind of chilly for us. I do appreciate the warm Colorado sunshine on days that I venture outdoors. As you can see below, we’ve had a decent snowfall so far this winter, and plenty of ‘powder’.

These mini corn breads come to us courtesy of the new Williams-Sonoma catalog. Thanks to the rosemary and fontina cheese, they are a bit more sophisticated than your typical cornbread muffin. They bake up tall and unlike most cornbread, they also manage to stay moist.

For the gooey cheese center, you have to time these with your meal. Bake them last, so when you serve them they are piping hot and melty.

I can’t think of a better accompaniment to a steaming bowl of soup after a long day spent outdoors in the mountains.